The Pinot Gris was harvested at full ripeness to gain rich flavours and texture. The bunches were gently destemmed without crushing and soaked on skins for 4 hours prior to air bag pressing. Fermentation temperature was held between 15 and 20˚C to retain natural fruit aromatics.
Appearance: Bright, clear, pale straw with tinges of green
Aroma: Melon and crunchy pear, hints of tropicality
Palate: A rich but lively palate of crunchy pear and lemon complimented by floral and peach notes. A long clean backbone of bright cool climate acidity and minerality gives elegance and length.
Food Match: White fleshed fish, molluscs, pork belly, fresh curd goats cheese